This tangy fish can be made in advance and kept in the fridge for up to a week. It is good on most things not least of all warm lentils that have gently wilted ribbons of chard.
Ingredients
6 oz whitefish filet per person
3 lemons, zest and juice
1 C olive oil
3/4 tsp salt
1 C french lentils
1 onion
1 tsp salt
1/4 tsp chili flake
1/2 C white wine
3 C water
2 bunches swiss chard
Method
Heat oven to 350F
Season the fish liberally with salt and drizzle with olive oil
Place the fish on a sheet tray skin side down
Bake until the fish is cooked through
Zest and juice the lemons
Combine with the olive oil and salt
When fish is cooked through, slip the skin from the filets and immediately plunge into the lemon dressing
Allow to cool in the dressing and allow to marinate minimum 1 hour or up to 3 days
Slice the onion thinly
In a large sauce pan, heat a glug of olive oil and sweat the onions, salt, chili flake until tender
Add the white wine and reduce by half
Add the lentils and add the water and bring to a boil, reduce and cook until the lentils are tender
Cut the chard into 1/4” ribbons and thinly slice the stems
Place the chard leaves and stem into a large bowl
When the lentils are cooked through and the liquid mostly reduced, pour over the chard and allow to sit 3-5 minutes and gently wilt the chard
Toss to combine the lentils and chard and transfer to a serving platter
Top with the fish and pour the lemon dressing over the lentil salad